Greek Inspired Cucumber and Black Lentil Salad

When Florida temperatures climb past 100°F in August, my body starts telling me exactly what it wants to eat: cucumbers.

So we are clear: This is a cucumber salad first. The cukes are the main character, while the lentils provide just enough heft to make the salad satisfying without taking away from its fresh, cooling quality.

The perfect salad for when it’s brutally hot outside, I love it with a can of sardines for lunch, but it’s also excellent for a dinner party or summer barbecue, when you want something fresh and substantial alongside everything coming off the grill.

The Greek Dressing is what really gives it those taverna vibes. It’s made with lemon, red wine vinegar, plenty of garlic, and dried oregano. It really shines in this Greek Inspired Cucumber and Black Lentil Salad which has plenty of feta cheese, dill and parsley.

A Note About the Greek Salad Dressing

If you have my cookbook, you may notice that this dressing is slightly different from the version printed there. Over time, I’ve started adding just a teeny bit of Dijon and increasing the garlic, which helps improve the dressing’s stability when stored. The difference in flavor is practically imperceptible, and there’s absolutely nothing wrong with the original version. But going forward, this is the version I’ll be using and recommending.

The Lentils Are There for Heft

I don’t want you to look at the lentils and expect a traditional lentil salad. The cucumber is still dominant. The lentils simply give the salad some substance and help counteract some of the cucumbers’ juiciness. The feta adds saltiness and richness, while the fresh herbs keep everything bright and summery.

We All Know That Cucumber Salads Have a Moisture Problem

So please know: this is not a make-ahead salad.

I usually make salads specifically so I can get several meals out of them. That’s one of the reasons so many of my salads are lettuce-free. But cucumber doesn’t always cooperate with that strategy. Normally, I might salt and drain cucumbers first, but I didn’t do that here because I was really after that cold cucumber crunch.

As soon as the dressing hits those small pieces of cucumber, they start to leach moisture. So don’t make this salad three days ahead and expect the same texture. Instead, prep all the components in advance and toss everything together right before serving.

FAQ

Can I use canned lentils?

Absolutely. It’s an easy shortcut and works perfectly in this salad.

What should I serve with Greek Inspired Cucumber and Lentil Salad?

I love it with my Mediterranean Beef Skewers or my Yogurt Marinated Mediterranean Chicken Skewers, but it’s great alongside any grilled meat or fish. It’s fantastic with canned sardines, too.

Can I make this salad ahead?

As soon as the dressing hits those small pieces of cucumber, they start to leach moisture. So don’t make this salad three days ahead and expect the same texture. Instead, prep all the components in advance and toss everything together right before serving.

Greek Inspired Cucumber and Black Lentil Salad

Recipe by thesal28_wp

Course: SALADS

Servings

4

servings

Ingredients

• Greek Salad Dressing, recipe below 

• 8 Persian cucumbers

• 1 1/2 cups cooked black lentils (Not sure how to cook lentils for salad? Click HERE)

• 5 oz. Feta cheese (I prefer Sheep’s Milk, but use what you like), crumbled

• 1 cup fresh parsley, coarsely chopped

• 1/2 cup fresh dill, coarsely chopped

• Kosher salt (to taste)

• freshly cracked black pepper (to taste)

• Greek Salad Dressing

• 2 tbsp lemon juice 

• 2 tbsp red wine vinegar

• 1/2 tbsp honey

• 1/2 tsp Dijon mustard

• 1/2 tbsp capers

• 2 garlic cloves

• 2 tbsp Extra Virgin olive oil

• 2/3 cup neutral oil like grapeseed or avocado

• 1/2 tsp dried oregano 

• 1/4 tsp black pepper 

• 1/2 tsp Kosher Salt

Directions

• Dice the cucumbers and store in the refrigerator. Rinse the lentils under cool water and drain in a colander. After most of their water has drained off, spread them onto a paper towel lined sheet pan or platter to absorb residual moisture.
• Prepare Dressing: Using blender (or immersion blender), blend together garlic, capers, honey, mustard, lemon juice, and red wine vinegar until the garlic is chunky and the capers finely chopped. With the motor running, drizzle in the neutral oil then the olive oil.  Stir in Kosher salt, black pepper, and oregano.
• Ladle appx. 1/2 cup dressing into a large bowl. Crumble the feta into the dressing and mash it up a bit. Add the lentils to the bowl and mash them up a bit too. This will create a thick paste to fold the cucumbers into. Add the cucumbers, parsley and dill to the bowl and toss. Add more dressing as needed, season to taste and serve immediately.

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